HRI218 — Fruit, Vegetable and Starch Preparation
Instructs the student in the preparation of fruits, vegetables, grains, cereals, legumes and farinaceous products. Promotes the knowledge/skills necessary to prepare menu items from fruits, vegetables, and their byproducts, and to select appropriate uses as meal components. This course is NOT intended to transfer. Lecture 2 hours. Laboratory 3 hours. Total 5 hours per week.